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Kellogg's Corn Flakes Double-Coated Chicken

Contributed by: News Canada

Kellogg's toasts a Century of Corn Flakes (NC) - Roosters have been greeting the new day for ages, and Kellogg's Corn Flakes have been greeting people at breakfast since the turn of the century. This year, the company and the breakfast classic that started it all turn 100 years old.

Kellogg's Corn Flakes Double-Coated Chicken
Kellogg's Corn Flakes' roots can be traced back to a tasty experiment at the Battle Creek Sanatorium. While experimenting with grains to find nutritious breakfast alternatives, W. K. Kellogg and his brother left cooked wheat exposed to air overnight resulting in thin, light and crispy flakes when flattened and baked. The rest, as they say, is history.

By 1909, more than a million cases were sold. W.K. Kellogg placed his signature on every box to proudly tell his customers that they were buying the original and the very best quality.

Today, Kellogg's Corn Flakes is perhaps the most well-known cereal with 128 billion bowls eaten each year in over 180 nations worldwide. Corn Flakes cereal was even eaten onboard Apollo 11 during the first moon landing mission.

Cornelius Rooster, the happy-go-lucky, confident mascot of Corn Flakes, first made his debut on the front of the cereal's packaging in 1957. The rooster's trademark green, red and yellow has become a famous icon for generations of Corn Flakes fans.

Ingredients:

  • 1.75 L 7 cups Kellogg's Corn Flakes cereal or 425 mL 1-3/4 cups Kellogg's Corn Flakes Crumbs
  • 1 egg
  • 250 mL 1 cup skim milk
  • 250 mL 1 cup all-purpose flour
  • 2 mL 1/2 tsp salt
  • 1 mL 1/4 tsp pepper
  • 1.5 kg 3 lb chicken pieces (with or without skin)
  • 45 mL 3 tbsp margarine melted

Directions:

In a shallow dish or pan, place crushed cereal or crumbs. Set aside.

In small bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken pieces into batter. Coat with cereal. Place in single layer, skin side up, in foil-lined shallow baking pan. Drizzle with margarine.

Bake at 180 C (350 F) about 1 hour or until chicken is tender, no longer pink inside and juices run clear. (Do not cover pan or turn chicken while baking.)

Recipes courtesy of Kellogg Canada Inc. For additional recipes, check out Kelloggs.ca.


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